Old Fashioned Beef Stew

I developed this Beef Stew recipe when I was 14 (just last year, haha) and my entire family loves it. I thought I'd share it with you all. Some minor changes can be made, but be sure to keep the basics! I like this recipe because it is so flexible, you can add something new each time and it will still be delicious. Children love this stew as it isn't loaded with Lima beans and nasty things, and so will any guests as it's hard to find a picky eater that doesn't love beef stew. Makes a great winter or holiday dish, but still tastes great any other day of the year!

  

Recipe Calls For:

• A LARGE pan for soups and stews
• 1 1/2 lbs. beef stew meat OR 2 lbs.
• 1 quarter cup flour
• 3 TBS. Olive Oil
• Steak Seasoning (I prefer Kirkland brand)
• 8-12 Medium sized Gold Potatoes*
• 1 large yellow onion
• About 10 carrots
• 1 cup frozen peas
• 5 bay leaves (optional, but necessary)
• 2-3 cloves garlic
• Worcestershire sauce to taste (Lea & Perrins is my favorite!)
• Beef Bouillon powder/cubes to taste or two boxes of Beef Stock
• Rosemary, Oregano or Basil leaves (optional)

 *Try not to use red potatoes or russet, they are too flaky and will fall apart in the stew. Gold/yellow potatoes are best for this, they hold their shape and taste much better!

1. Heat olive oil in pan. Cut the beef stew meat into one or two inch pieces and roll in flour, coating evenly. Add meat to oil and braise on medium heat until outside is barely browned, then splash on some Worcestershire. (add a lot! It gives it flavor!) Do NOT cook all the way through.
2. Add a generous amount of steak seasoning and minced garlic. Slowly pour about 6 inches of water over meat and add the bouillon or beef stock. Increase heat to high. Cut onions into desired size, add. Peel carrots and cut into slices, not too thin and not too huge, either. I like to cut them diagonally to make em' look fancy! Do not peel the potatoes, but give them a good rinse and cut them into bite sized pieces, not too small. Stick those babies in the now bubbling stew that is already smelling fantastic. Now for the spices and seasonings. Rosemary is good to add, but only in it's crushed form. Basil is also great, as it gives it a nice flavor and adds some zest. If you like, you can add a few squeezes of lemon juice, but I like to keep it simple. Add more bouillon if desired, but be careful, it is very salty and can easily ruin your dish if you add too much!
3. Cook the stew over high heat for about 30 minutes, or until the potatoes are nice n' tender. This if beef stew, not rock stew. If the consistency of the dish is not thick enough, add some more flour. Put the peas and bay leaves in now. Thaw the peas before you put them into the hot stew. If you put frozen peas in very hot liquid, they often turn white and look gross.Simmer for 10-15 minutes, then it should be ready! Salt and pepper to taste. This dish is easy to store and freeze. Refrigerate for up to 2 weeks.

 I feel old now.